TWM462001U - Cookie structure - Google Patents
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- Publication number
- TWM462001U TWM462001U TW102200290U TW102200290U TWM462001U TW M462001 U TWM462001 U TW M462001U TW 102200290 U TW102200290 U TW 102200290U TW 102200290 U TW102200290 U TW 102200290U TW M462001 U TWM462001 U TW M462001U
- Authority
- TW
- Taiwan
- Prior art keywords
- biscuit
- granules
- structure according
- nut
- sugar
- Prior art date
Links
- 235000014510 cooky Nutrition 0.000 title 1
- 235000015895 biscuits Nutrition 0.000 claims description 36
- 239000008187 granular material Substances 0.000 claims description 17
- 235000014571 nuts Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 244000144725 Amygdalus communis Species 0.000 claims description 4
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 235000020224 almond Nutrition 0.000 claims description 4
- 235000019219 chocolate Nutrition 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000019482 Palm oil Nutrition 0.000 claims description 2
- 239000002540 palm oil Substances 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 235000019640 taste Nutrition 0.000 description 7
- 238000010586 diagram Methods 0.000 description 6
- 235000011888 snacks Nutrition 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004512 die casting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
Description
本創作餅乾結構，主要是應用於可供食用且具有多層次口感的餅乾技術上。The creation of the biscuit structure is mainly applied to the biscuit technology which is edible and has a multi-layered taste.
按，餅乾的味道香甜，是人們非常喜歡的零食之一，經常成為茶餘飯後的點心與零食，甚至成為充饑解饞時的絕佳選擇，對於餅乾而言，基本上是指以小麥粉(即麵粉)為主材料，將含有砂糖、油脂的生麵團進行烘焙而成具有鬆脆感的西式點心。According to the biscuits, the sweetness of the biscuits is one of the snacks that people like very much. It is often a snack and snack after a meal, and even an excellent choice for hunger and hunger. For biscuits, it basically refers to wheat flour (ie flour). As a main material, a dough containing granulated sugar and fat is baked to make a western-style snack with a crispy feeling.
一般餅乾除了外觀形狀不同之外，例如：長方形、正方形、多邊形或是圓形等，其實主材料大致相同，因此業者為了要增加餅乾的銷售量，於是摻入各種香料或變換形狀，企圖滿足消費者的味覺享受。In general, in addition to different shapes and shapes, such as rectangles, squares, polygons, or circles, the main materials are roughly the same. Therefore, in order to increase the sales volume of biscuits, the company incorporates various spices or shapes to try to satisfy consumption. The taste of the person enjoys.
惟，一般的餅乾食用時，口感單調乏味，難以吸引消費者購買，為其既存尚待克服解決的問題與缺失。However, when the general biscuits are eaten, the taste is tedious and it is difficult to attract consumers to purchase, and there are problems and lacks that have yet to be solved.
本創作人目前從事相關產品的製造、設計，累積多年的實務經驗與心得，針對傳統習用餅乾所既存的問題與缺失，積極地投入創新與改良的精神，所完成的餅乾結構。The creator is currently engaged in the manufacture and design of related products, accumulated many years of practical experience and experience, and actively engaged in the spirit of innovation and improvement and the finished biscuit structure in view of the existing problems and lack of traditional custom-made biscuits.
新型解決問題所應用的技術手段以及對照先前技術的功效係在於：餅乾的形狀可為一圓柱形體或者是一扁平形體，餅乾的主體是由玉米、白米、糙米、蛋黃粉、砂糖、鹽、棕櫚油、醬油粉(大豆、小麥、鹽、糖)、麥芽糊精 所調配而成，經過壓鑄及烘烤成型，並於餅乾的主體外表淋上一層具有黏性的巧克力或麥芽糖及撒上一層杏仁碎粒、花生碎粒或其他堅果碎粒；藉以增加食用時的不同層次口感，吸引消費者的購買慾望，具有功效上的增進，為其主要目的達成者。The technical means applied by the novel problem solving and the effect of the prior art are as follows: the shape of the biscuit may be a cylindrical body or a flat body, and the main body of the biscuit is corn, white rice, brown rice, egg yolk powder, sugar, salt, palm. Oil, soy sauce powder (soy, wheat, salt, sugar), maltodextrin It is prepared by die-casting and baking, and is coated with a layer of sticky chocolate or maltose and sprinkled with a layer of almond granules, peanut granules or other nut granules on the outer surface of the biscuit; Different levels of taste, attracting consumers' desire to purchase, have an improvement in efficacy, and reach their main purpose.
為使專精熟悉此項技藝之人仕業者易於深入瞭解本創作的構造內容以及所能達成的功能效益，茲列舉一具體實施例，並配合圖式詳細介紹說明如下：一種餅乾結構，敬請參閱第一、二圖所示：係本創作實施例一之立體組合與斷面組合示意圖。與第三、四圖所示：係本創作實施例二之立體組合與斷面組合示意圖。主要在於：餅乾主體10的形狀可為一圓柱形體(如第一、二圖所示)或者是一扁平形體(如第三、四圖所示)，該餅乾主體10是由玉米、白米、糙米、蛋黃粉、砂糖、鹽、棕櫚油、醬油粉(大豆、小麥、鹽、糖)、麥芽糊精所調配而成，經過壓鑄及烘烤成型，並於該餅乾主體10外表淋上一層巧克力或麥芽糖的黏性食材11及撒上一層杏仁碎粒、花生碎粒的堅果碎粒12，利用黏性食材11的黏性將堅果碎粒12附著在餅乾主體10上者。In order to make it easier for those who are familiar with the art to understand the structure of the creation and the functional benefits that can be achieved, a specific embodiment will be listed, and the detailed description will be given as follows: a biscuit structure, please Referring to the first and second figures, it is a schematic diagram of the combination of the three-dimensional combination and the section of the first embodiment of the present invention. And the third and fourth figures are shown as a schematic diagram of the three-dimensional combination and sectional combination of the second embodiment of the present invention. Mainly: the shape of the biscuit body 10 can be a cylindrical body (as shown in the first and second figures) or a flat body (as shown in the third and fourth figures). The biscuit body 10 is made of corn, white rice and brown rice. , egg yolk powder, sugar, salt, palm oil, soy sauce powder (soy, wheat, salt, sugar), maltodextrin blended, die-cast and baked, and a layer of chocolate on the outside of the biscuit body 10 Or a maltose sticky material 11 and a nut granule 12 sprinkled with a layer of almond granules and peanut granules, and the nut granules 12 are attached to the biscuit body 10 by the viscosity of the viscous food material 11.
藉由上述各元件結構所組合而成之本創作，係在提供一種餅乾結構，在實際操作應用時：消費者在食用餅乾時，除了可以品嚐到餅乾主體10的鬆脆感之外，還可以品嚐到黏性食材11其巧克力或麥 芽糖的香濃口感，同時可以藉由堅果碎粒12其杏仁碎粒、花生碎粒增加咀嚼時的顆粒脆度，滿足消費者不同層次的口感。The present invention is a combination of the above-mentioned various component structures, and provides a biscuit structure. In practical application, when the consumer eats the biscuit, in addition to the crunchy feeling of the biscuit body 10, Taste sticky food 11 with chocolate or wheat The fragrant taste of the bud can be achieved by the nut granules 12 and its almond granules and peanut granules to increase the crispness of the granules when chewing, to satisfy the different tastes of the consumers.
綜合上述所陳，本創作係在提供一種餅乾結構，經過本創作人實際製做完成以及反覆操作測試之後，證實的確可以達到本創作所預期的功能效益，同時又為目前坊間尚無見聞之「首先創作」，具有「產業上的利用價值」，誠然已經符合新型專利「實用性」與「進步性」之成立要義，爰依專利法之規定，向 鈞局提出新型專利之申請。Based on the above findings, the author is providing a biscuit structure. After the actual creation and repeated operation tests by the creator, it is confirmed that the functional benefits expected by the creation can be achieved, and at the same time, there is no such thing as the current experience. First of all, with "industry use value", it has already met the requirements of the establishment of "patentability" and "progressiveness" of new patents, and applied for new patent applications to the bureau in accordance with the provisions of the Patent Law.
10‧‧‧餅乾主體10‧‧‧ biscuit subject
11‧‧‧黏性食材11‧‧‧ Sticky ingredients
12‧‧‧堅果碎粒12‧‧‧ Nuts
第一圖：係本創作實施例一之立體組合示意圖。The first figure is a three-dimensional combination diagram of the first embodiment of the present invention.
第二圖：係本創作實施例一之斷面組合示意圖。The second figure is a schematic diagram of the sectional combination of the first embodiment of the present invention.
第三圖：係本創作實施例二之立體組合示意圖。The third figure is a three-dimensional combination diagram of the second embodiment of the present creation.
第四圖：係本創作實施例二之斷面組合示意圖。The fourth figure is a schematic diagram of the sectional combination of the second embodiment of the present creation.
10‧‧‧餅乾主體10‧‧‧ biscuit subject
11‧‧‧黏性食材11‧‧‧ Sticky ingredients
12‧‧‧堅果碎粒12‧‧‧ Nuts
Claims (8)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW102200290U TWM462001U (en) | 2013-01-07 | 2013-01-07 | Cookie structure |
| US14/096,070 US20140193544A1 (en) | 2013-01-07 | 2013-12-04 | Biscuit Structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW102200290U TWM462001U (en) | 2013-01-07 | 2013-01-07 | Cookie structure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TWM462001U true TWM462001U (en) | 2013-09-21 |
Family
ID=49629571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW102200290U TWM462001U (en) | 2013-01-07 | 2013-01-07 | Cookie structure |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US20140193544A1 (en) |
| TW (1) | TWM462001U (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USD767242S1 (en) | 2015-09-03 | 2016-09-27 | The J.M Smucker Company | Coated food product |
| USD767241S1 (en) | 2015-09-03 | 2016-09-27 | The J.M. Smucker Company | Coated food product |
| USD767243S1 (en) | 2015-09-03 | 2016-09-27 | The J.M. Smucker Company | Coated food product |
| USD767244S1 (en) | 2015-09-03 | 2016-09-27 | The J.M. Smucker Company | Coated food product |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH521718A (en) * | 1970-04-03 | 1972-04-30 | Chocolat Et De Produits Alimen | Composite sweetmeat - with sugar crusted inner filling |
-
2013
- 2013-01-07 TW TW102200290U patent/TWM462001U/en unknown
- 2013-12-04 US US14/096,070 patent/US20140193544A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| US20140193544A1 (en) | 2014-07-10 |
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